Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired .Fill each potato about 3/4 full. Crack one egg into each potato. Add little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.